노루궁뎅이버섯의 마이크로웨이브 추출공정 최적화

이경아¹, 정지은¹, 최용희¹^,^*

Optimization of Microwave-assisted Extraction Process of Hericium erinaceus

Kyung-A Lee¹, Ji-Eun Jung¹, Yong-Hee Choi¹^,^*

¹경북대학교 식품공학과

¹Department of Food Science and Technology, Kyungpook National University

^*Corresponding author: Yong-Hee Choi, Department of Food Science and Technology, Kyungpook National University, 1370 Sankyukdong, Pukgu, Taegu 702-701, Korea. Phone: +82-53-950-5777, Fax: +82-53-950-6772, E-mail: yhechoi@knu.ac.kr

ⓒ Copyright 2007 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Aug 31, 2007